Pakistani · intermediate
Multani Green Chili White Beef Korma
A luxurious Southern Punjabi curry featuring tender beef chuck simmered in a velvety white gravy enriched with whisked yogurt, ground almonds, green chili paste, and whole black cardamom.
- PREP TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat ghee in a heavy-bottomed Dutch oven over medium heat and add crushed black cardamom pods until fragrant, about 1 minute.
- 02
Add sliced onions and cook for 8 to 10 minutes until soft and translucent, avoiding dark browning to keep the sauce pale.
- 03
Stir in ginger garlic paste and green chili paste, frying for 2 minutes until raw aromas vanish.
- 04
Add beef chuck cubes and salt, searing the exterior for 5 minutes until meat turns opaque.
- 05
Reduce heat to low and fold in whisked yogurt and almond paste mixture slowly to prevent curdling.
- 06
Cover with a tight lid and simmer on low heat for 30 to 35 minutes until beef is fork-tender and ghee separates on top.
A LITTLE KITCHEN KNOW-HOW
Low-Heat Yogurt Tempering
Integrating room-temperature whisked yogurt into warm simmered meat over gentle heat to build a smooth, non-separated sauce foundation.
Notes from the kitchen
- Keep heat very low when stirring in yogurt to ensure a velvety smooth texture without curdling.
- Use blanched almond flour for a creamy body and rich nutty background without altering the signature light color.
- Original home-cooking adaptation inspired by Pakistani; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
